Turkey and black bean enchilada casserole

This wholesome one-dish meal is light on cleanup while plenty filling, balancing protein, fats and carbs. Ground turkey has less saturated fat than beef and tastes delicious with high-fiber black beans—great ingredients to include in a healthy eating plan. 

• 1 lb. lean ground turkey
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. ground cumin
• 1 can (15 oz.) tomato sauce
• 1 can (14 1/2 oz.) stewed tomatoes, undrained
• 1 1/2 c. salsa
• 1 can (15 oz.) black beans, rinsed and drained
• 8 six-inch corn tortillas
• 2 c. shredded reduced-fat Mexican cheese blend, divided
• Optional toppings: shredded lettuce, chopped tomatoes, plain Greek yogurt and chopped fresh cilantro

Cook the turkey, pepper, onion and spices in a large skillet over medium heat until the meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa and bring to a boil. Reduce heat and simmer, uncovered for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans until heated through.

Spread 1 cup meat mixture into a greased 13x9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining meat mixture and tortillas.

Cover and bake at 350°F for 20 minutes. Sprinkle with remaining 1 cup cheese. Bake, uncovered, until filling is bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings.

8 Servings

Serving Size: 1/8 of casserole

Calories 313

Total fat 12g; saturated fat 5g

Cholesterol 54mg

Sodium 853mg

Total carbohydrate 31g; dietary fiber 6g; total sugars 6g

Protein 25g

Adapted from tasteofhome.com